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Home » Appetizers, Entrees, Recipes

Meatballs with Marionberry-Orange Glaze and Pureed Parsnips

Submitted by on September 19, 2017 – 11:33 am

Combining ground pork and turkey with breadcrumbs and parsley create a flavorful and moist meatball. Now take these meatballs and top them with a sweet and citrusy marionberry glaze served over pureed parsnips. This is a dinner that everyone will enjoy. This meal can easily be made ahead and reheated when ready to serve. Or, skip the pureed parsnips and serve the glazed meatballs as an appetizer.

Meatballs with Marionberry-Orange Glaze and Pureed Parsnips
serves 4 to 6

1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon minced garlic
½ pound ground pork
½ pound ground turkey
3 tablespoons chopped flat-leaf parsley
¼ cup panko breadcrumbs
3 large eggs
coarse salt and freshly ground pepper


Marionberry Glaze
½ cup Oregon Growers Marionberry Jam
½ cup fresh orange juice
½ cup molasses
1 cup chicken broth

Parsnip Puree
2 cups parsnips, peeled and chopped
2 cloves garlic, minced
3 cups milk
coarse salt and freshly ground pepper

To make the meatballs:
Preheat the oven to 325 degrees. In a medium skillet over medium-low heat, warm 1 tablespoon olive oil. Add chopped onions and minced garlic. Cook until soft, about 7 minutes. Set aside to cool.

In a large bowl, combine the ground pork and turkey with the onions and garlic, 2 tablespoons of parsley, breadcrumbs and eggs. Season with salt and pepper. Create 1-inch meatballs and place on a baking sheet. Bake for 15 minutes.

To make the marionberry glaze:
Combine all ingredients in a large saucepan and cook over medium heat for 15 minutes, until reduced by half. Remove and let cool.

To make the parsnip puree:
Combine all ingredients in a large saucepan over medium heat. Cook for 20 minutes, stirring occasionally, until tender. Remove from the heat and transfer to a food processor or blender. Puree until smooth. Season with salt and pepper and set aside.

Ready to Serve:
Put the meatballs in a large skillet over medium heat. Pour the marionberry glaze over top and cook for 2 minutes. Using a spoon, coat all sides of the meatballs with the glaze. Serve individual plates with a serving of the pureed parsnips topped with the glazed meatballs. Garnish with chopped parsley.

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